Abstract Mango (Mangifera Indica.L) is the national II. MATERIALS AND METHODSfruit of India. Peels and seeds are the by-products obtained A. Materials/Instruments Usedduring processing of mango. The Mango seed possess disposal The materials/instruments used for this work were,problem if not handled properly therefore conversion of mango Proportional-Integral-Derivative Controller (PID), hot airseed kernel to starch is the solution of this problem. Starch isused in food and pharmaceutical industry. These industries oven, thermometer (0 to 100C), centrifuge, pH meter,depend on crops that are the primary source of food for the crucible and muffle furnace.human thus raising the food prices. Unlike the conventionalmethod of producing starch, this method totally uses raw waste. B. Sample CollectionThe report showed the maximum yield of starch was 59.06 Sindhoori, Totapuri and Bagenpalli mangoes are collected frompercent, the amylose content 16.3 percent and ash content the local market of Bengaluru, Karnataka of the 2015 harvest.between 0.12 to 0.15 percent. The purity of the starch obtained A sample of Sindhoori mango is shown in Fig 1.was 97.18 percent when compared to market starch which was92.59 percent. Thus, it can be concluded that the starch obtainedfrom mango seed kernel can be used in food industry. Index TermsMangifera indica, Seed, Kernel, Starch,Adhesive. I. INTRODUCTION Starch is a carbohydrate consisting of large number ofglucose units which are linked by glycosidic bond. It is a foodreserve substance in plant and is widely used in pharmaceuticalindustry. It is also used as a food additive usually as thickenersand stabilizers. It can also be used to produce gel and ethanol.Extensive research is done on the isolation of starch fromvariety of food sources like potato, maize, corn and rice and Fig 1: Sindhoori Mangotheir application in food and non- food industry[1]. Thephysicochemical properties of starch differ from source to C. Process of Starch Isolationsource of raw material. Very few literatures are available on The mango seed is collected and sun dried for two days. Thenisolation of starch from non-conventional sources like the seeds the mango seed kernel is manually separated from the hull andof fruits. cut into small pieces of 5-10mm size. A sample of mango seed One such source for the production of starch is mango kernel and hull is shown in Fig 2.(Mangifera indica) seed kernel. Mango belongs to the genusMangifera of the family Anacardiaceae. Mango is a tropicalfruit. As per the investigation of Kusuma D.K et. al, [2] India isthe largest producer of mango with 44.14% of the world totalproduction. Mango flesh are usually consumed or processed inan industry thus disposing a large amount of seed as solidwaste. Approximately 4060% waste is generated duringprocessing of mango, out of which peel and kernel constitute1215% and 1520%, respectively[3]. Mango kernel, on a drybasis, contains 65% starch, 2.9% reducing sugars, 5.7%proteins, 0.8% pectin, 9.3% fat and 1.1% tannins and rest ismoisture[4]. The kernel obtained after decortication of mangoseed is used as a supplement to wheat flour or for the extraction Fig 2: Mango Seed along with the Kernelof edible oil.[3]. The mango seed kernel flour can also be usedfor edible purpose besides being used as an animal feed. Very 10g of raw kernel sample is weighed and taken in a starchlittle information is present about the isolation of starch from isolation unit. To this, 80ml of 0.16% of Sodium Hydrogenmango seed kernel. The mango seed kernel is a promising Sulphite solution is added. The temperature of the process isseed because of its high level of carbohydrate and oil [5]. The maintained at 50C for 24hrs using a PID controller. Also thepresent study focuses on the isolation of starch from the raw content is agitated at an interval of 1hr with the help of glassmango seed kernel and the study of physicochemical properties rod. This is called steeping process. The experimental setup ofof different varieties of mango. starch isolation unit with PID controller is shown in Fig 3. 346 | P a g e International Journal of Technical Research and Applications e-ISSN: 2320-8163, www.ijtra.com Volume 3, Issue 3 (May-June 2015), PP. 346-349 0.5N KOH is added to it. The suspension is mixed and then transferred to a 100ml volumetric flask to make the final volume to the mark with distilled water. 10ml of the test starch is pipetted out and is transferred to a 50ml volumetric flask and 5ml of 0.1N HCl is added followed by 0.5ml of iodine reagent. The final volume is made to the mark by distilled water and the absorbance is measured at 625nm. The amylose content is determined using the following equation

Amylose content (%) = (85.24 x A) - 13.19 (2)

Amylopectin content (%) = 100 - %amylose (3) Where, Fig 3: Experimental Setup for Starch Isolation with PID A = Absorbance Controller E. Production of AdhesiveAfter the steeping process the solution is decanted to obtain the 10grams of starch is added to 500ml of distilled water in 1000steeped kernel. Then, the steeped kernel is grounded in a mixer ml beaker and is heated at 50C. 50 ml of 0.01M hydrochloricgrinder by adding 50ml of distilled water to obtain brownish acid is then added and the temperature of the solution iswhite color slurry. Then this slurry is filtered using a muslin brought up to 75C. The solution is heated and stirred until thecloth and filtrate is obtained. Thereafter, the filter cake is starch becomes gelatinized. The solution is then cooled towashed with distilled water until unless clear wash water is room temperature. 6 grams of Borax (viscosity enhancer) isobtained. The filter cake is disposed and the obtained filtrate is added in the increments of 0.5 grams at a temperature of 80C.further centrifuged at 2800 rpm for 5 mins. The upper non- Continuous heating and stirring is carried on until the desiredwhite layer is disposed and the white layer was re-suspended in viscosity is obtained [9]. A sample of glue produced fromdistilled water and again centrifuged. This is done for 4 times starch is shown in Fig 5.and finally the starch is collected and dried in an oven for 6 hrsat 50 C. A sample of isolated starch is shown in Fig 4.

Fig 4: Isolated Starch Fig 5: Glue Produced from Starch

This procedure of starch isolation is continued for threevarieties of mango seed kernel for different solid solvent ratio. III. RESULTS AND DISCUSSION A. Confirmation Test of Starch D. Physicochemical Properties Analysis of Starch Ash Starch is a polysaccharide consisting of two fractions- Content (%) amylose (10-20%) and amylopectin (80-90%). Amylose forms Ash content was determined using AOAC method [6]. In a a colloidal suspension in water whereas amylopectin ispre-weighed empty crucible (W1) 5g of starch is taken and is completely insoluble.again weighed (W2). The crucible is then kept in a muffle Iodine - Potassium Iodide (KI) Reagent preparation: It isfurnace for 5hours at 900C. The crucible is then allowed to also known as Lugols solution. Iodine is not very soluble incool and weighed (W3). The ash content was determined using water therefore to dissolve iodine with water potassium iodidethe following equation is added. As a result a linear triiodide ion complex is formed. The obtained Lugols solution appears to be orange or yellowAsh content (%) = {(W3-W1) / (W2-W1)} X 100 ..(1) colour. Starch test: The lugol solution is added to the extractedpH sample. The linear triiodide ion complex slips into the coil ofPriya.D.Patil et.al method is used for the pH determination [6]. starch giving an intense blue-black colour indicating the5g of starch is taken in 20ml of distilled water and is mixed presence of starch. If no starch is present, the colour of thethoroughly for 5 minutes. The starch is allowed to settle and solution remains the same. The confirmation test of isolatedpH of the water phase is taken using a calibrated pH meter. starch is shown in Fig 6.Average of three trials is taken.